Prepared by Maureen Holt of Southern Graze
Passed h’ors d’oeuvres
- Summer Bruschetta with Red Onion, Tomatoes, Basil
- Charcuterie on a Stick (Pickled Okra, Olive, Red Sweet Pepper)
Salad
Watermelon and Cucumber Salad with Marinated Red Onion, Cherry Tomato, Strawberry Balsamic Glaze, Watercress or Buttercrunch Lettuces
Main course
- Pan-Roasted Lemon Chicken Breast with Basil Pesto
- Chive Yukon Gold Mashed Potatoes
- Squash and Zucchini Ragout with Eggplant, Sweet Onion, and Blistered Cherry Tomatoes
Dessert Station and Champagne Wall
- Chocolate Trifle with Vanilla Creme, Chocolate Pudding, Cookie Crumbs
- Deconstructed Lemon Pie with Lemon Curd and Graham Cracker Crust
- Strawberry and Basil Popsicle
